Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a shaped savoury concentrate article, more particularly a shaped savoury concentrate article that can be used in the preparation of broths, bouillons, soups, sauces, gravies etc., or that can be used as a garnish or seasoning.
• the shaped concentrate article can be provided in the form of, for instance, cubes, tablets or pellets.
• the shaped concentrate article of the present invention has a water content of not more than 10 wt.%, contains 50-95 wt.% particulate seasoning components (e.g. salt and/or glutamate); 2-30 wt.% oil and 2-20 wt.% of prolamin particles having a sphere equivalent mean diameter of less than 20 ⁇ m. Even if the shaped concentrate article has a high content of liquid oil, little or no oil exudation is observed.
• particulate seasoning components e.g. salt and/or glutamate
• the present invention also provides process of preparing a shaped savoury concentrate article, said process comprising:
• Bouillon cubes to provide taste in soups, gravies, sauces and other similar food products.
• Bouillon cubes typically contain salt, sugar, fat, thickeners, herbs, spices, taste enhancer (e.g. glutamate) and flavouring.
• a first type of cube is a high fat content cube which typically contains 20-30 wt.% solid fat. These cubes disperse rapidly because the heat of the water melts the fat holding the cubes together.
• a second type of bouillon cube is produced by compressing a bouillon powder into the shape of a cube. These cubes usually contain up to 10 wt.% solid fat. Such cubes typically take several minutes to disperse in hot water.
• Bouillon cubes should have sufficient coherence and rigidity to retain shape during transportation and handling. Furthermore, the cubes should not exhibit oil exudation and they should disperse in hot water.
• WO 03/000077 describes a soft bouillon and/or seasoning tablet, which comprises, in total tablet weight %, from 3 to 60% of an oil, and possibly fat, up to 70% of a fine filler, up to 79% of a coarse filler, and, in total oil and fat weight %, up to 80% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
• the fine filler preferably is a milled crystalline ingredient selected from salt, glutamate and/or sugar and has a mean diameter of 5-120 ⁇ m.
• WO 03/003858 describes a hard bouillon and/or seasoning tablet which comprises, in total tablet weight %, from 1 to 20% of an oil and possibly fat, up to 80% of a milled filler, up to 95% of a non milled filler, from 4 to 35% of a stickening or sticking agent, and, in total oil and fat weight %, up to 80% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
• the stickening or sticking agent may comprise ingredients the addition of which (combined with an adequate increase of the Aw value) may impart a glass transition temperature to the final mixture which may be relatively easily exceeded during tableting.
• Such ingredients may comprise meat extract, processed flavours and/or maltodextrin, for example.
• WO 2004/049831 describes a hard bouillon and/or seasoning tablet or cube which comprises, in total tablet weight %, from 1 to 10 % of liquid oil, from 10 to 80 % of crystals, up to 30 % of a filler, from 1 to 20 % of a sticking agent, and, in total liquid oil and solid fat weight %, up to 80 % solid fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
• the sticking agent allows to obtain a certain tablet physical stability by slightly raising the moisture of the mass.
• sticking agent reaction flavors and/or other flavor powders vegetable powders (e.g. onion and garlic powder), meat extract and maltodextrins may be used.
• WO 2007/085609 describes a bouillon and/or seasoning tablet and/or cube, which comprises, in total % in weight, 0.5-10 % oil, and/or 0-5 % fat, binders, salt, between 1 and 5 % of total water, as well as between 0.5 and 8 % of cereal, vegetable and/or fruit fibers, as well as optionally sugar, spices, flavors, taste enhancers, dehydrated vegetables, herb leaves and/or plant extracts.
• the binders are taken from the group consisting of dextrose syrup, maltodextrin, citric acid, meat extract and processed flavors.
• WO 2006/087090 describes a granule comprising: a) solid micronized lipid powder particles that have a microporous structure; and b) a liquid.
• the granule is an agglomeration of said lipid particles herein described as secondary particles; and said secondary particles are agglomerates of primary liquid particles, said primary lipid particles are platelets having an average thickness of 0.01-0.5 ⁇ m and wherein the liquid comprises sterol.
• the granule may be combined with particulate matter to prepare bouillon or seasoning cubes.
• WO 2004/017762 describes a savoury particle comprising:
• EP2415357 A1 describes a food product, such as a concentrated food product, comprising flavour encapsulates.
• the flavour encapsulate comprises, based on the weight of the flavour encapsulate: from 99 to 50 wt.% of a melt-extruded core and from 50 to 1 wt.% of a water-insoluble coating around the core.
• the water-insoluble coating comprises one of the group consisting of, modified cellulose, zein, shellac and mixtures thereof.
• zein a prolamin
• JP 2006020588 The application of zein (a prolamin) in shaped savoury articles has been described in JP 2006020588 .
• This Japanese patent application describes how dry spices and seasonings containing carbohydrates as water absorption enhancers were compressed at 3-1500 kg/cm 2 and solidified into desired shapes. These shaped articles can be stored at ambient temperature and rapidly form pastes by drop-wise addition of water.
• the dry products may also contain proteins selected from caseins, glutens, and zeins as binders.
• the inventors have developed a shaped savoury concentrate article, such as a bouillon cube, that contains a significant amount of liquid oil, but that does not exhibit the aforementioned defects.
• the inventors have unexpectedly found that the incorporation of very small prolamin-containing particles in a shaped concentrate article that contains particulate seasoning components in combination with a significant amount of liquid oil effectively minimizes the adverse impact of the liquid oil.
• the present invention provides a shaped savoury concentrate article having a water content of not more than 10 wt.%, said article comprising:
• the prolamin particles and the oil together form a sticky mass that imparts cohesiveness and hardness to the shaped concentrate article, and that effectively prevents oil exudation.
• the invention also provides a process of preparing a shaped savoury concentrate article, said process comprising:
• a first aspect of the invention relates to a shaped savoury concentrate article having a water content of not more than 10 wt.%, said article comprising:
• oil refers to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof.
• prolamin refers to water insoluble plant storage proteins that are found in the seeds of cereal grains and that have a high proline and a high glutamine content.
• prolamins include gliadin (wheat), hordein (barley), secalin (rye), zein (maize), kafirin (sorghum), rice prolamins and avenin (oat).
• the solid fat content at 20°C (N 20 ) can suitably be determined using ISO 8292-1 (2012) - Determination of solid fat content by pulsed NMR.
• the sphere equivalent mean diameter of the prolamin particles of the shaped savoury article can suitably be determined using light or fluorescent microscopy images using the methodology that is described in the Examples.
• the volume weighted mean diameter of particulate components of the shaped savoury article may be determined using laser diffraction or other techniques known in the art.
• the shaped concentrate article of the present invention typically has a weight in the range of 2 g to 150 g.
• the article has a weight in the range of 2.5-100 g, more preferably in the range of 3.0-40 g and most preferably of 3.2-20 g.
• the shaped concentrate article can suitably be provided in different forms.
• the article is provided in the form of a cuboid, more preferably in the form of a rectangular cuboid and most preferably in the form of a cube.
• the shaped concentrate article typically contains less than 8 wt.% water. More preferably, the article contains less than 7 wt.% water. Most preferably, the articles contains less than 6 wt.% water.
• the particulate seasoning components preferably constitutes 60-94 wt.%, more preferably 70-93 wt.% and most preferably 80-92 wt.% of the shaped savoury concentrate article.
• the particulate seasoning components that may suitably be applied in particulate form in the shaped savoury concentrate article of the present invention include salt, glutamate, sugars, flavouring, vegetables, spices, herbs, cheese, dried bouillon powder, dry meat extract, hydrolysed vegetable protein, yeast extract and combinations thereof.
• the particulate seasoning components contained in the shaped concentrate article includes at least 60% by weight, more preferably at least 65% by weight and most preferably at least 70% by weight of the shaped concentrate article of one or more taste components selected from salt, glutamate and sugar; said salt being selected from sodium chloride, potassium chloride and combinations thereof; said glutamate being selected from sodium glutamate, potassium glutamate and combinations thereof; and said sugar being selected from sucrose, glucose, fructose, lactose and combinations thereof.
• the aforementioned one or more particulate seasoning components typically have a volume weighted mean diameter in the range of 5-500 ⁇ m, more preferably of 10-250 ⁇ m.
• the particulate seasoning components in the shaped concentrate article preferably include 20-85% by weight, more preferably 30-80% by weight and most preferably 40-70% by weight of the shaped concentrate article of salt selected from sodium chloride, potassium chloride and combinations thereof.
• the shaped concentrate article typically contains a significant amount of glutamate.
• the particulate seasoning components preferably include 0-25% by weight, more preferably 2-18% by weight and most preferably 3-15% by weight of the shaped concentrate article of glutamate selected from sodium glutamate, potassium glutamate and combinations thereof.
• the particulate seasoning components preferably include 0-30% by weight, more preferably 1-20% by weight and most preferably 2-15% by weight of the shaped concentrate article of the sugar, said sugar being selected from sucrose, glucose, fructose, lactose and combinations thereof.
• the particulate seasoning components of the shaped concentrate article include 0-45% by weight of the shaped concentrate article of vegetable matter selected from vegetables, herbs, spices and combinations thereof. More preferably, said vegetable matter is contained in the shaped article in a concentration of 1-20%, most preferably 2-15% by weight of the shaped article.
• Examples of sources of vegetable matter include parsley, dill, basil, chives, sage, rosemary, thyme, oregano, leek, onion, mushrooms, broccoli, cauliflower, tomato, courgette, asparagus, bell pepper, egg plant, cucumber, carrot and coconut flesh.
• the vegetable matter may be applied in the form of leafs, slices, florets, dices or other pieces.
• the prolamin particles preferably are contained in the shaped concentrate article in a concentration of 3 to 18 wt.%, more preferably from 4 to 16 wt.% and most preferably from 4 to 12 wt.%.
• the prolamin contained in the prolamin particles is preferably selected from gliadin, hordein, zein, secalin or avenin, kafirin, rice prolamin and combinations thereof. More preferably, the prolamin is selected from gliadin, zein and combinations thereof. Most preferably, the prolamin is zein.
• the prolamin particles in the shaped concentrate article typically contain at least 30 wt.%, more preferably at least 50 wt.% and most preferably at least 80 wt.% of prolamin.
• the sphere equivalent mean diameter of the prolamin particles preferably is less than 15 ⁇ m, even more preferably less than 10 ⁇ m and most preferably less than 5 ⁇ m.
• the prolamin particles have a sphere equivalent mean diameter that exceeds 100 nm.
• the prolamin particles may suitably contain other components besides prolamin, such as nutrients, micronutrients and nutraceuticals.
• the prolamin particles contain one or more micronutrients, more preferably one or more micronutrients selected from salts of iron, calcium, magnesium and zinc; vitamin D; Vitamin A; Vitamin E; Vitamin K and combinations thereof.
• the prolamin particles contain one or more micronutrients encapsulated in prolamin.
• the prolamin particles contain one or more nutrients encapsulated in prolamin; for examples carbohydrate (e.g. starch), proteins other than prolamin, and lipids (e.g. trigycerides).
• carbohydrate e.g. starch
• proteins other than prolamin e.g. proteins other than prolamin
• lipids e.g. trigycerides
• the prolamin particles contain one or more water insoluble nutraceuticals (e.g. water insoluble polyphenols).
• the prolamin particles contain one or more oil soluble flavours (e.g. etheric oils).
• the prolamin particles contain one or more food additives such as emulsifiers, thickeners (e.g. starch) or colorants (e.g. curcumin).
• food additives such as emulsifiers, thickeners (e.g. starch) or colorants (e.g. curcumin).
• the shaped concentrate article of the present invention preferably contains 4-25 wt.%, more preferably 5-20 wt.% and most preferably 6-15 wt.% of oil.
• the oil contained in the shaped concentrate article contains not more than a limited amount of solid fat at ambient temperature. Accordingly, in a preferred embodiment, the having a solid fat content at 20°C (N 20 ) of less than 10%, more preferably of less than 8%, even more preferably of less than 5%, yet more preferably of less than 2%, and most preferably of 0%.
• the oil is preferably selected from vegetable oils, marine oils and combinations thereof. More preferably, the oil employed is vegetable oil. Vegetable oils that may suitably be used in the shaped concentrate article include sunflower oil, soybean oil, rapeseed oil, linseed oil, cottonseed oil, maize oil, olive oil, palm oil and combinations thereof. Also fractions of the aforementioned vegetable oils can be employed as well as hydrogenated versions of these same oils.
• the oil used in the shaped concentrate article preferably has a high content of unsaturated fatty acid residues as evidenced by an iodine value of more than 60, more preferably of more than 70 and most preferably of more than 80.
• the shaped concentrate article may suitably contain additional ingredients, such as thickeners, emulsifiers, colouring, minerals and vitamins.
• the shaped concentrate article preferably contains 0-15 wt.%, more preferably 0-10 wt.%, most preferably 0.2-8 wt.% of a thickener selected from gums, maltodextrin, native starch, modified starch, cereal flour and combinations thereof.
• Another aspect of the invention relates to a process of preparing a shaped savoury concentrate article, said process comprising:
• the aforementioned process may suitably be employed to produce a shaped savoury concentrate article as described herein before.
• the savoury concentrate mixture employed in the present process preferably has the same composition as the shaped savoury concentrate article described herein before.
• the prolamin particles employed in the present process preferably have a sphere equivalent diameter of less than 15 ⁇ m, more preferably of 10 ⁇ m and most preferably of 5 ⁇ m. Typically, the prolamin particles have a sphere equivalent mean diameter that exceeds 100 nm.
• the savoury concentrate mixture is prepared by first combining the particulate seasoning components and the prolamin particles, followed by admixture of the oil.
• the savoury concentrate mixture is prepared by mixing the prolamin particles and the oil to produce a prolamin/oil mixture, followed by mixing the particulate seasoning components with said prolamin/oil mixture.
• the compressing of the savoury concentrate mixture to form the shaped articles can be done using equipment known in the art. Examples know techniques that can be used to form the article include tabletting, roller compacting, extrusion, pelletising, etc.
• the sphere equivalent mean diameter of prolamin particles is determined as follows:
• Prolamin particles having a sphere equivalent mean diameter of approximately 1 ⁇ m were prepared as follows: A 2.5 wt.% zein solution in ethanol/water (80/20 w/w) was spray dried using a Buchi B-290 mini spray drier, operating with a solvent trap (-22 °C), using a 1.5 mm two-fluid nozzle having an atomizing pressure of 2 bars with an inlet temperature of 165 °C. The inlet (controlled) and outlet (measured) air temperatures were 165 °C and 90-81 °C, respectively. The spray-dried powder was collected from the cyclone.
• Zein (Z3625) was obtained from SigmaAldrich. Absolute ethanol was obtained from VWR and quality of water used was miliQ (Nanopure Diamond).
• a base mix was prepared on the basis of the recipe shown in Table 1.
• Table 1 Ingredient Wt.% NaCl 60.01 Monosodium glutamate 16.16 Sugar 17.31 Corn starch 6.52
• the ingredients were mixed together using a Kenwood Chef Classic equipped with a K-beater.
• the savoury concentrate mixture was prepared introducing the base mix and the zein particles into a bowl, followed by mixing with a top mixer, using a small rotor (3 minutes at 100 rpm). Next, the sunflower oil was added, followed by mixing for 2 minutes and at 200 rpm. After the mixing a small spoon was used to stir the mixture until it was completely homogeneous.
• the savoury concentrate mixtures so obtained were pressed into cubes of 4 grams each, using a stainless steel mould and a pressure of 4 kN.
• the bouillon cubes so obtained were stored under ambient conditions for one day before being subjected to hardness measurements. These hardness measurements were carried out using a SMS TA-XT Plus Texture Analyzer (Stable Micro Systems Ltd.), with a 1" perspex probe.
• the bouillon cubes did not exhibit significant oil exudation.
• Example 1 was repeated, except that this time the savoury concentrate mixtures were prepared on the basis of the recipes shown in Table 4.
• Example 1 was repeated, except that this time the savoury concentrate mixtures were prepared on the basis of the recipes shown in Table 6.
• Table 6 Wt.% Ingredient C D Base mix 92 84 Zein particles 1 4 8 Sunflower oil 4 8 1 ex Sigma (sphere equivalent mean diameter appr. 40 ⁇ m)
• the savoury concentrate mixtures were prepared as described in Example 1, except that the savoury concentrates were prepared on the basis of the recipes shown in Table 8.
• the spray dried zein particles were spray dried as described above example 1 2
• the spray dried maltodextrin particles were prepared according to the method below
• the spray dried maltodextrin particles were prepared as described for the zein particles above example 1, except, that the maltodextrin was provided in a 2.5 wt.% maltodextrin solution in water without ethanol.
• the obtained maltodextrin particles had a sphere equivalent mean diameter in a similar size range as the obtained zein particles.
• the bouillon cubes so obtained were placed on a paper substrate for 2 minutes under ambient conditions. Digital images of oil traces were made in order to quantify the total surface area of the oily spots.

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• Health & Medical Sciences (AREA)
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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)

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• 2016
  • 2016-08-18 TR TR2019/03838T patent/TR201903838T4/tr unknown
  • 2016-08-18 WO PCT/EP2016/069601 patent/WO2017032685A1/en active Application Filing
  • 2016-08-18 EP EP16753395.9A patent/EP3352579B1/en active Active
  • 2016-08-18 BR BR112018003425-8A patent/BR112018003425B1/pt active IP Right Grant
  • 2016-08-18 MX MX2018002013A patent/MX2018002013A/es active IP Right Grant
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• 2018
  • 2018-01-26 PH PH12018500205A patent/PH12018500205B1/en unknown
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